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Salmon Pesto Pasta in a White Skillet

Salmon Kale Pesto Pasta

This salmon pesto pasta is comfort in a bowl. It’s a quick and easy weeknight meal using canned salmon and pasta tossed in a hearty, homemade veggie-rich pesto sauce.
Course Entree
Cuisine American
Keyword canned salmon recipe, pesto pasta recipes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 552kcal


  • ½ pound bowtie or penne pasta
  • 4 cups baby kale
  • cup 1/3 cup toasted walnuts
  • ¼ cup freshly grated Parmesan cheese
  • ½ medium lemon, juiced
  • ⅓ - ½ cup extra virgin olive oil
  • 2 Bumble Bee® Wild Salmon pouches, drained and flaked
  • black pepper to taste
  • Fresh basil or extra parmesan for, garnish


  • Cook the pasta according to package directions. Reserve ½ cup pasta water and drain.
  • While the pasta cooks, pulse the kale, walnuts, garlic, lemon juice, and parmesan in a food processor until well chopped. Scrape down the sides as needed. 
  • With the food processor running on low, stream in the olive oil until well blended and smooth. 
  • Heat a large skillet over medium heat. Add the pesto and up to ¼ cup of the reserved pasta water. Whisk until the pesto is thinned a bit and smooth. Add the drained pasta and salmon. Toss until well combined and add fresh cracked black pepper to taste.
  • Top with fresh basil, parmesan or a drizzle of extra virgin olive oil. Serve warm.


Calories: 552kcal | Carbohydrates: 50g | Protein: 31g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 395mg | Potassium: 734mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6793IU | Vitamin C: 82mg | Calcium: 392mg | Iron: 3mg